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Clips from Top Chef - Primal Instincts (S19E19)

"It is what it is."
Top Chef
"I think it's delicious. Guys, like this:"
Top Chef
"Standing up."
Top Chef
"It's pretty."
Top Chef
"It's a little messy."
Top Chef
"Yes."
Top Chef
"This is the black garlic miso water reduction."
Top Chef
"That's what's going to get brushed onto the steak."
Top Chef
"That sounds good."
Top Chef
"I'll be feeling better once these mushrooms are back"
Top Chef
"so they can sit for a little while."
Top Chef
"Tom's always talking about using the entirety"
Top Chef
"of the product,"
Top Chef
"so I am going to cut some nice steaks, sear them rare."
Top Chef
"And then, I'm going to render all that fat,"
Top Chef
"make a vinaigrette and coat my mushrooms in that fat."
Top Chef
"I got two eyes, chef. Thank you."
Top Chef
"It's a little dry."
Top Chef
"I don't want the judges looking at me and saying,"
Top Chef
""Hey, he's got this braised piece of meat"
Top Chef
""and he couldn't get it right.""
Top Chef
"I think it needs to stop cooking."
Top Chef
"It needs to stop cooking? Okay."
Top Chef
"We have 38 minutes. So I have my pot roast here."
Top Chef
"A little scared"
Top Chef
"that the pressure cooker took a little while."
Top Chef
"A couple of pieces are still a little bit tough."
Top Chef
"It's a big challenge."
Top Chef
"This is the most important part of the plate."
Top Chef
"And I haven't cooked my gnocchi."
Top Chef
"Are we gonna be ready in, like, 30 minutes?"
Top Chef
"Talk to me."
Top Chef
"Beautiful place settings."
Top Chef
"This is a very exciting table of humans."
Top Chef
"It's an honor to sit next to you."
Top Chef
"Oh, thank you, chef for being with us."
Top Chef
"We are excited to have you here."
Top Chef
"I want to welcome everyone to Top Chef Houston."
Top Chef
"The chefs are very excited to cook for you all."
Top Chef
"Your restaurant is beautiful."
Top Chef
"They were asked to do three cohesive dishes"
Top Chef
"from a primal cut and work as a team."
Top Chef
"I'm about to start plating."
Top Chef
"I wish my pot roast was a little bit more tender."
Top Chef
"Guys, let me help you. What can I do?"
Top Chef
"Finish playing these guys."
Top Chef
"Don't slow down."
Top Chef
"We got it on the plate!"
Top Chef
"Well, I'm in love with the way it looks."
Top Chef
"I'm not waiting, I'm eating this hot."
Top Chef
"It's gonna get cold."
Top Chef
"Mm. Damn, I'm really enjoying this."
Top Chef
"Hi, Brown team."
Top Chef
"- Hi. - Hi."
Top Chef
"Let's start with you, Jackson."
Top Chef
"I did a take on vitello tonnato."
Top Chef
"The tonnato has a lot of punch and acid,"
Top Chef
"not a traditional tonnato, which is very heavy."
Top Chef
"Robert, what did you make?"
Top Chef
"I did a pot roast braised with a little bit of white wine,"
Top Chef
"a little bit of potato gnocchi, some parm cream"
Top Chef
"and a castelvetrano tapenade."
Top Chef
"I love how light the gnocchi is."
Top Chef
"Oh, well, thank you. Sarah."
Top Chef
"I made tallow seared beef on an eggplant purée"
Top Chef
"with agrodolce shallots and a caperberry relish."
Top Chef
"Thank you so much."
Top Chef
"Thank you. I'll see you later."
Top Chef
"I'm into this team, I gotta tell you."
Top Chef
"All of their dishes are delicious"
Top Chef
"and they go really well together."
Top Chef
"Jackson's tartare, I actually love the fact"
Top Chef
"that it's ice cold. Yeah."
Top Chef
"I think the tuna sauce is really good."
Top Chef
"It's something different."
Top Chef
"The star of this meal is Robert's braised short rib."
Top Chef
"The gnocchi is like a pillow, as it should be."
Top Chef
"He made pasta, he pressure cooked. He had sauces."
Top Chef
"He had a lot of things going on that could have gone wrong"
Top Chef
"but he actually did it really well."
Top Chef
"I think the gnocchi turned out well."
Top Chef
"You think so?"
Top Chef
"I really do."
Top Chef
"Sarah's seared flat iron steak"
Top Chef
"is my most favorite just because I felt"
Top Chef
"like every component was so well-balanced."
Top Chef
"It just pops with acid and texture and crunch."
Top Chef
"They don't show anything."
Top Chef
"Good start. - Yeah."
Top Chef
"Eight minutes."
Top Chef
"Eight minutes. Oh, Lord. All right."
Top Chef
"I do not want to be on the chopping block."
Top Chef
"We're so close."
Top Chef
"My head feels like it's gonna explode."
Top Chef
"Ah, man. My mushrooms are starting to congeal,"
Top Chef
"a little bit."
Top Chef
"Five, four, three, two, one."
Top Chef
"Nice job, chefs."
Top Chef
"Hell yeah."
Top Chef
"Oh, wow. Thank you."
Top Chef
"Thank you. How are you today?"
Top Chef
"Good, how are you?"
Top Chef
"I'm good. Very good."
Top Chef
"Damarr, what did you make today?"
Top Chef
"The roasted rare sirloin."
Top Chef
"Just mushrooms marinated in a beef fat vinaigrette."
Top Chef
"There's a mixed herb oil"
Top Chef
"and some little, petite, sunchoke chips."
Top Chef
"Evelyn, tell us about your dish."
Top Chef
"I did for you guys,"
Top Chef
"a spiced and grilled tri-tip steak"
Top Chef
"with a charred eggplant salad and chili jam."
Top Chef
"And Nick, tell us what your dish."
Top Chef
"This dish is dedicated after my grandmother."
Top Chef
"This sirloin is stewed"
Top Chef
"with a lot of fennel, apples, oranges."
Top Chef
"I also made a sweet potato dumpling."
Top Chef
"How do you feel this is cohesive?"
Top Chef
"So mine, should have gone a little bit lighter,"
Top Chef
"brighter in acid. And then, you start getting"
Top Chef
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